CHICKEN BLUEBERRY SAUSAGE RECIPES

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CRACK CHICKEN – INSTANT POT RECIPES



Crack Chicken – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 - 6 servings

Number Of Ingredients 7

1/2 cup Water
2 lbs boneless chicken breast
8 ounce cream cheese (cut into 6-8 pieces)
1 packet ranch seasoning
1 cup Cheddar cheese (shredded)
6 - 8 slices cooked bacon (crumbled)
2 green onions (diced (optional))

Steps:

  • Pour water in the Instant Pot.
  • Place chicken and cream cheese in an even layer and sprinkle ranch seasoning over the top.
  • Using the display panel select the MANUAL or Pressure Cook function*. Use the +/- buttons and program the Instant Pot for 15 minutes.
  • When the time is up, quick-release the remaining pressure.
  • Carefully remove the chicken and shred.
  • Using the display panel select CANCEL and then SAUTE . Whisk the cream cheese mixture thoroughly to break up any remaining cream cheese pieces.
  • Return chicken to pot along with cheddar cheese. Mix thoroughly and then turn the pot off.
  • Sprinkle with bacon and green onions and serve.

CREAMY WHITE CHICKEN CHILI – INSTANT POT RECIPES



Creamy White Chicken Chili – Instant Pot Recipes image

Serves 6-8 5 minutes prep time / 35 minutes cook time / 40 minutes total time

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 35 minutes

Yield 6 - 8 servings

Number Of Ingredients 18

2 tsp olive oil
1 onion (finely diced)
2 garlic cloves (minced)
2 cups chicken broth
2 lbs boneless skinless chicken thighs
30 oz cannellini beans (
8 oz can chopped green chiles
1 tbsp chili powder
1 tbsp cumin
2 tsp kosher salt
1/2 tsp black pepper
1/2 cup butter
6 tbsp flour
1 1/2 cups milk (warmed)
1/2 cup sour cream
1 tbsp lime juice
Chopped cilantro for garnish (optional)
Shredded monterey jack cheese for garnish (optional)

Steps:

  • Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  • Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add chicken, beans, chiles, chili powder, salt and pepper and stir to combine.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Carefully remove the chicken from the pot to a cutting board and shred, then return to the pot.
  • In a medium bowl, melt butter, then whisk in flour until well combined. Stir into the pot and simmer 3-5 minutes until thickened, returning to SAUTE mode as needed.
  • Stir in warmed milk, sour cream and lime juice. Adjust seasonings.
  • Serve hot topped with cilantro and shredded cheese (optional).

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